scholarly journals Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Nahemiah Danbaba ◽  
Iro Nkama ◽  
Mamudu Halidu Badau
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Broken Rice ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Feed Moisture

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

scholarly journals Effect of the Intensive Plasticizing Zone Design on the Effectiveness of Corotating Twin-Screw Extrusion

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Emil Sasimowski ◽  
Łukasz Majewski
Keyword(s):  
Experimental Design ◽  
Rotational Speed ◽  
Extrusion Process ◽  
Empirical Models ◽  
Filling Ratio ◽  
Mixing Zone ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Screw Extrusion ◽  
Twin Screw

The aim of this study was to investigate the effect of a new intensive plasticizing and mixing screw zone design on the effectiveness of the corotating twin-screw extrusion process for talc-filled polypropylene. The study determined the effect of the angle between the trilobe kneading elements forming the intensive plasticizing and mixing zone of the screws, the screw rotational speed, and the polypropylene/talc filling ratio on the characteristics of the extrusion process in a corotating twin-screw extruder EHP-2x20. The paper describes the experimental design and obtained results as well as the developed empirical models for selected variables of the extrusion process.

Twin-Screw Extrusion Modelling

2006 ◽  
Vol 45 ◽  
pp. 436-441 ◽  
Author(s):  
P.A. McGuire ◽  
S. Blackburn ◽  
E.M. Holt
Keyword(s):  
Temperature Correction ◽  
Force Balance ◽  
Rheological Parameters ◽  
Twin Screw Extruder ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Single Screw Extrusion ◽  
Heating Effects ◽  
Screw Extrusion ◽  
Twin Screw

A mathematical model has been derived to describe the pressure drop along the conveying and reverse sections of a partly full, fully intermeshing co-rotating twin-screw extruder. The model extends previous work on single screw extrusion, whereby the Benbow-Bridgwater model of paste rheology is combined with a force balance on a plug of paste. Experiments to verify the model have been carried out using a laboratory scale twin-screw extruder fitted with a hydraulic feeder and a modified barrel section allowing the collection of pressure data at numerous points along the extruder. Initial results suggested that the model was able to correctly predict the trends observed but underestimated the absolute values of the pressure. This was attributed to a change in the rheology of the paste due to viscous heating effects. Further experimental work was carried out to determine the relationship between the rheological parameters and temperature; this allowed a temperature correction to be made to the initial data after which the agreement with the predictions was greatly improved.

Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Emmanuel K. Asare ◽  
Samuel Sefa-Dedeh ◽  
Emmanuel Ohene Afoakwa ◽  
Esther Sakyi-Dawson ◽  
Agnes S. Budu
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Response Surface ◽  
Functional Properties ◽  
Colour Change ◽  
Expansion Ratio ◽  
Functional Characteristics ◽  
Feed Moisture

Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of hydrophilic groups to bind water molecules, thus enhancing the functional properties of the blends. Models developed for the indices gave R2-values ranging from 61.6% (for water absorption capacity at 27°C) to 89.9% (for bulk density) with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions noted for producing the puffed extruded snack products with better physical properties and functional characteristics from sorghum-groundnut-cowpea blends were at 16-18% feed moisture, 14-16% cowpea and 6-8% groundnut additions.

scholarly journals OPTIMASI PROSES DAN FORMULA PADA PENGOLAHAN MI SAGU KERING (Metroxylon sagu) (Process and Formula Optimizations on Dried Sago Noodle Processing)

2016 ◽  
Vol 35 (04) ◽  
pp. 359 ◽  
Author(s):  
Adnan Engelen ◽  
Sugiyono Sugiyono ◽  
Slamet Budijanto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soybean Protein ◽  
Cooking Loss ◽  
Twin Screw Extruder ◽  
Process Variables ◽  
Glycerol Monostearate ◽  
Screw Extruder ◽  
Twin Screw ◽  
Metroxylon Sagu

The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein).Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum processcondition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodlehaving a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.Keywords: Noodle, sago, starch, optimization ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), danISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%,Kata kunci: Mi, sagu, pati, optimasi

Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems

2018 ◽  
Vol 11 (7) ◽  
pp. 1381-1392 ◽  
Author(s):  
Shifeng Ma ◽  
Hao Wang ◽  
Hongyuan Cheng ◽  
Junguo Li ◽  
Min Xue ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

Ethanol Extraction of Flavonoids from Mungbean Skin after Twin-Screw Extrusion Process

2011 ◽  
Vol 393-395 ◽  
pp. 1203-1211
Author(s):  
Bing Du ◽  
Yan Li Jiao ◽  
Zhi Qiang Huang ◽  
Lian Kai Mao ◽  
Yuan Yuan Fan ◽  
...  
Keyword(s):  
Feeding Rate ◽  
Extrusion Process ◽  
Ethanol Solution ◽  
Extraction Rate ◽  
Twin Screw Extrusion ◽  
Ethanol Extraction ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Process Effects ◽  
Feed Moisture

In order to increase the extraction rate of flavonoids from mungbean skin, twin-screw extrusion process was used as a pretreatment method. After optimizing conditions of twin-screw extrusion process, effects on ethanol extracting flavonoids were studied. Results revealed that the best extrusion conditions were: screw speed at 268r/min, extrusion temperature at 115~120°C, feed moisture at 17% and feeding rate at 726g/min. Under these conditions, the optimum condition for ethanol extraction of flavonoids was: using 38% ethanol solution at a material-liquid ratio of 1:20 at 77.5 °C with 2.5 h. The average extraction rate of flavonoids from mungbean skin was 3.14%, comparing to rate of un-extruded material 2.07%, extraction rate raised by 51.5%. This pretreatment can destroy the density structure of mungbean skin which has great effect on the increase of extraction rate of flavonoids.

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